1 box bran flakes
3 c. sugar
5 c. flour
5 tsp. baking soda
2 tsp. salt
1 c. melted shortening
4 eggs, beaten
1 qt. buttermilk
1 (20 oz.) can crushed pineapple, drained (optional)

Mix dry ingredients. Add eggs, milk and shortening. (This mixture will keep in refrigerator for up to 6 weeks, cover tightly.) When ready to bake, add crushed pineapple.

To bake, fill muffin tins 2/3 full and bake at 400 degrees for 15 to 20 minutes. Grease pan or use cupcake papers. Makes 6 dozen muffins.